Each bowl of this chicken vegetable soup provides a hearty mix of lean protein and assorted produce in a tomato-flavored stock.
ingredient
- 1 ½ pounds chicken breast, boneless and skinless
- 1 teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil, divided
- 1 cup diced yellow onion, ½-inch dice
- 1 cup sliced celery, ¼-inch thick slices
- 1 cup sliced carrots, ¼-inch thick slices
- 1 tablespoon minced garlic
- 1 ½ teaspoons Italian seasoning, dried
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, canned with juice
- 2 cups yukon gold potatoes, ½-inch cubes
- 64 ounces unsalted chicken stock, or broth, 8 cups
- 1 cup sliced zucchini, ¼-inch thick slices
- 1 cup sliced green beans, ½-inch pieces
- 1 cup sliced brown mushrooms, ½-inch thick slices
- 1 cup corn kernels, canned, frozen or fresh
- 1 tablespoon chopped parsley
Directions
- Prepare Chicken – Generously season both sides of the chicken breasts with salt and pepper
- Sear the Chicken – In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken, sear until the surface lightly browns, 3 to 4 minutes. Flip and cook for another 3 minutes. Transfer chicken to a plate.
- Saute Aromatics – Add 1 tablespoon olive oil to the pot. Once hot, add the onion, celery, and carrots. Saute and cook for about 3 minutes, or until the vegetables are lightly browned. Add the garlic, Italian seasoning, salt, and pepper. Saute for 30 seconds, until fragrant. Add the tomato paste, stir and cook for 1 minute.
- Simmer the Soup – Add the diced tomatoes, potatoes, chicken, and chicken stock to the pot. Bring the stock to a boil, cover the pot and reduce to a simmer over low heat. After 10 minutes, flip the chicken over and adjust heat as needed. Cover and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 10 minutes.
- Shred the Chicken – Turn off the heat and remove the chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces, then set aside.
- Cook Vegetables – Add the zucchini, green beans, mushrooms, and corn. Bring the stock to a simmer over medium heat, stir and cook, 4 to 5 minutes, or until the zucchini is tender.
- Warm the Chicken – Add the shredded chicken back to the soup, stir to combine. Simmer for 3 to 5 minutes, or until chicken is warm and potatoes are tender. Season with salt and pepper to taste.
- To Serve – Serve the soup hot, garnished with chopped parsley.
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